You Will Need

* 2 1⁄8 oz butter
* 1 small onion, diced
* 4 stalks of celery, diced
* 1 leak, chopped
* 7 oz mushrooms, chopped
* 3 Tbsp flour
* 11 ½ fl oz milk
* 15 ½ fl oz chicken stock
* salt and pepper to taste
* 1 saucepan
* 1 wooden spoon
* 1 liquidizer
* 1 ladle

Step 1:
Melt the butter
Place the pan over a low heat, add the butter and leave it to melt.
Step 2:
Add the vegetables
Add the diced onion, celery, leeks and mushrooms. Sweat them in the butter for about 5 mins without allowing them to colour.
Step 3:
Add the flour
When the vegetables are soft and onions translucent, add the flour and mix it in well.
Step 4:
Add the milk and chicken stock
Pour in the milk and then the chicken stock and stir.
Step 5:
Season with salt and pepper
Before leaving the soup to cook, season it well with salt and pepper.
Step 6:
Cook for 25 minutes
Leave the soup to cook for about 25 minutes, stirring occasionally.
Step 7:
Liquidize the soup
After the 25 minutes and when you see the soup has turned creamy, pour it into a liquidizer and blend until no bits remain.
Step 8:
Taste and season again
Taste the soup and if necessary season again then ladle it into a large bowl and serve with crusty bread.

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